From private restaurant to institution cooking

Looking for other chefs who have worked in institutions (hospital/prison/school/forces base) to share some insights.

I have been working private higher end restaurants for 10 years, and am considering making a move to institutional cooking.

Factors are; more money for less high effort work, less stress, getting away from alcohol in the workplace and no late dinner service shift ( new family ).

Would like to hear some experiences.

submitted by /u/benichols89
[link] [comments]

from A place to become a better cook and share your culinary knowledge https://ift.tt/2FJTdGr